Good health is founded upon a healthy and
vigorous immune system. Our immune system
protects us from infectious bacteria,
viruses and fungi that invade our bodies
and threaten disease and death.
Yet, the battle between a pathogen
and the immune response can go on
unnoticed for some time, and the winning
side will determine whether the outcome
will result in sickness or health. Hence, maintaining
a fortified immune system protects
against infection, helps battle colds and flu, and
combats inflammation. One of the most wellresearched
nutritional supplements for immune
support is Aged Garlic Extract (AGE). AGE is particularly
impressive as several new studies show
how this powerful nutritional supplement helps to
protect against cold and flu as well as periodontitis-
causing bacteria. For those who are serious
about immune support, a high-quality AGE supplement
such as any one of Kyolic AGE formulas by
Wakunaga of America is an excellent choice.

COLD AND FLU NO MORE
Cold and flu sufferers take note. A recent study
published in the January 2012 issue of Clinical
Nutrition determined that Kyolic AGE may reduce
the duration of the common cold or bout with flu by
as much as 61 percent! The randomized, doubleblind,
placebo-controlled trial recruited 120 healthy
subjects (60 per group) to determine the effect of
AGE supplementation (2.56 g per day) on immune
cell proliferation and cold and flu symptoms compared
to placebo. After 45 days of administering
an encapsulated aged garlic extract or placebo to
participants, investigators found that immune
gamma delta T cells and immune natural killer cells
(NK cells), which are the first line of immune
defense, replicated more vigorously compared toplacebo. After 90 days of supplementation, the
group consuming the aged garlic extract showed
reduced severity of cold and flu symptoms (21 percent
less) and a reduction in the number of days
(61 percent fewer) and incidences (58 percent
fewer) of cold and flu.

Additionally, the researchers found that AGE
enhanced the antioxidant glutathione in the
immune white cells (lymphocytes) and significantly
reduced the inflammation marker interferongamma.
This is significant as inflammation is an
underlying component in many diseases.

The results of this study clearly suggest that
supplementation with AGE enhances immune cell
function and is in part responsible for the reduced
severity of colds and flu.

COMBATING MRSA
Many have heard of methicillin-resistant Staphylococcus
aureus (MRSA). It’s the dreaded bacteria
prevalent in hospitals and responsible for infections
that can be deadly and is spreading to communities
at large, contaminating otherwise healthy people
and causing serious skin conditions as well as
potentially life-threatening infections in many
organs. Garlic compounds have been found to be
effective in destroying antibiotic-resistant MRSA,
potentially staving off infections.

Diallyl sulfides present in AGE act as natural
antibiotics against MRSA. In a study published in
the June 2007 Journal of Medical Microbiology,
researchers fed diallyl sulfides to diabetic subjects
after infection with MRSA. The study used 16 clinical
MRSA isolates obtained from infected patients.
The preclinical models were infected by injecting a
solution containing MRSA. At 16 hours post infection,
garlic extract, diallyl sulfide or diallyl disulfide
was administered orally. The oral administration of
these agents significantly decreased MRSA viability
in the blood, liver, kidney and spleen. The clinical
isolates decreased major markers of
inflammation, supporting the potential role of these
compounds in combating MRSA. To quote the
authors of the study, “These data strongly supported
the conclusion that garlic extract, diallyl sulfide
and diallyl disulfide possessed multiple
protective functions against MRSA infection, in
which diallyl sulfide and diallyl disulfide could be
considered as novel therapeutic agents for the
treatment of MRSA infection.”

GARLIC COMPOUNDS
FIGHT ORAL BACTERIA
Periodontitis, caused by microorganisms that stick
to and grow on the surface of teeth, is a set of
inflammatory diseases that affect the tissues that
surround and support the teeth. This disease
causes a progressive loss of gum around the teeth
that, if left untreated, can lead to the loss of teeth.

An in vitro preclinical study from the University
of Medicine and Dentistry of New Jersey and published
in the February 2012 online version of
Antimicrobial Agents and Chemotherapy, shows
that lipid-soluble garlic compounds that are present
in AGE can help fight the microorganisms that
cause periodontitis. The in vitro antibacterial
effects of diallyl sulfide (DAS) was studied against
the Gram-negative bacterium Aggregatibacter
actinomycetemcomitans (Aa), the key pathogen
responsible for the severe form of aggressive periodontitis
and other non-oral infections. Aa was
treated either with garlic extract, allicin or DAS. The
study found that garlic extract, allicin and DAS significantly
inhibited the growth of Aa when compared
to untreated control cells.

DAS-treated Aa cells also showed a complete
inhibition of glutathione S-transferase activity which
is important in metabolic reactions and needed for
the viability of the microorganisms. The results suggest
that DAS-induced glutathione S-transferaseinhibition may be involved in the death of the bacterial
Aa cells. To quote the authors of the study,
“These findings demonstrate that DAS exhibits significant
antibacterial activity against Aa and this
property might be utilized for exploring its therapeutic
potential in Aa-associated oral and non-oral
infections.”

Another study in the February 2012 Archives
of Iranian Medicine addressed the therapeutic
effects of garlic on humans. Saliva samples were
collected from 40 subjects into vials that provided
growth conditions for any microorganisms present
in the saliva. One set of vials was exposed to
a garlic extract while control specimens were prepared
by the same method without exposure to
garlic extract. All samples were incubated at 37°C
for 48 hours. Assessments were made based on
colony counts to determine the inhibitory activity
of garlic extracts on oral salivary microorganisms.
The results of this study showed that the garlic
extract significantly reduced the microbial growth
compared to the control group. The authors concluded,
“According to our findings, garlic extract
is effective in the reduction of an oral microbial
population. It may be useful as an alternative
product and new treatment modality with fewer
side effects.”